NUTRITIONAL STATUS SCREENING TEST PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY310E	NUTRITIONAL STATUS SCREENING TEST	6	3	3	6

GENERAL INFORMATION
Language of Instruction :	English
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge and skills to introduce and discuss the tests developed for the quick and practical screening of nutritional status of the risk groups in the society.
Contents of the Course Unit:	Nutritional status deficits, malnutrition, Nutritional status screening tests, validity and reliability of screening tests, Appropriate nutritional status screening tests according to groups in the community

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Select methods of determining nutritional status suitable for risky groups in society.
Explain the methods of determining nutritional status.
Detect the nutritional status of sick and healthy individuals.
Detect malnutrition.
Examine the tests used to define malnutrition.
Examine nutritional status screening tests.
Select screening tests applied to different groups.
Examine the validity and reliability of screening tests.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature search, Group research, Individual research	Prevention of nutritional status and medical history	Lecture, Discussion, Individual study
2	Literature search, Group research, Individual research	Inadequate nutritional status	Lecture, Discussion, Individual study
3	Literature search, Group research, Individual research	Inadequate nutritional status	Lecture, Discussion, Individual study
4	Literature search, Group research, Individual research	Detection methods of food consumption	Lecture, Discussion, Individual study
5	Literature search, Group research, Individual research	Detection methods of food consumption	Lecture, Discussion, Individual study
6	Literature search, Group research, Individual research	Anthropometric measurements (adult)	Lecture, Discussion, Individual study
7	Literature search, Group research, Individual research	Anthropometric measurements (child)	Lecture, Discussion, Individual study
8	-	MID-TERM EXAM	-
9	Literature search, Group research, Individual research	Apply anthropometric measurements	Lecture, Discussion, Individual study
10	Literature search, Group research, Individual research	Nutrition screening tests for children and adolescents	Lecture, Discussion, Individual study
11	Literature search, Group research, Individual research	WHO ANTHRO program	Lecture, Discussion, Individual study
12	Literature search, Group research, Individual research	Nutritional status screening tests in adult subjects	Lecture, Discussion, Individual study
13	Literature search, Group research, Individual research	Nutritional status screening tests in elderly people	Lecture, Discussion, Individual study
14	Literature search, Group research, Individual research	Nutritional status screening tests in children and adolescents	Lecture, Discussion, Individual study
15	Literature search, Group research, Individual research	Examination of nutritional status screening test samples used in children, adolescents, adults and elderly individuals	Lecture, Discussion, Individual study
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Pekcan G. (2002). Hastanın Beslenme Durumunun Saptanması, Diyet El Kitabı. Hatipoğlu Yayınevi, Ankara.
Mahan, L. K., Escott-Stump, S., Raymond, J. L.; Krause, M. V. (2012). Krause's food & the nutrition care process-e-book. Elsevier Health Sciences.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.					4

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,				3

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.						5

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.						5

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics						5

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	14	3	42
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	20	20
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	158